Heat oven to 190C/170C
fan/gas 5. Halve and quarter the fennel through the root, then trim off
the hard core. Slice the fennel and tip into a roasting tin with the olive
oil, salt and pepper. Toss the fennel in the oil until it is glistening.
Roast for 20-25 mins, until starting to soften.

Add tomatoes, olives and
potatoes and stir well. Return to the oven for 10-15 mins until the fennel
is tender, with a bit of crunch. Tip into a warm dish to serve.